" Vada Pav "

" Vada Pav - The Great Indian Burger" 
 By Chef Prashant Adsule.

" Vada Pav - The Great Indian Burger" , must be one of the most loved street foods. Vada is a spicy potato mixture with a coating of gram flour, deep fried in oil. Pav is a special kind of soft bread, almost square or round in shape. I'm the great fans of this absolutely yummy dish from my School days in Pune. Somehow I was always hesitant to try vada pav as I was not too sure. I thought it had a very elaborate procedure. Finally yesterday I made it. I had invited few of our family friends for a small vada pav party. It became an instant hit. The chutneys for this were very easy to make. I made all the three chutneys even though the green chutney and the red garlic chutney are the most frequently used ones. Sweet chutney is not always a part of it. But I remember eating it in Pune. It suited very well for our party because many of us cannot take very hot food and the red and green chutneys are quite hot. , since when I searched in the internet, there were so many different recipes for all these chutneys.


Serves : 4-5 Portion
Preparation time : 40mins


Ingredients for Vada stuffing:


3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil for frying
Salt to taste


Method:


1. Heat a little oil and add mustard, cumin seeds. 
2. When it starts popping, add curry leaves, green chilies, ginger garlic paste, onions and fry till onions turn translucent.
3. Add the potatoes, turmeric, salt and mix well. If there are any big pieces of potatoes, add a little water and close and cook for few minutes, then mash and mixed well.
4. Add chopped coriander leaves and mix. Let it cool a bit.


Ingredients for Vada coating:


1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt


Method:


1. Mix all the above ingredients with water to make a smooth paste.
2. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk. 
3. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.


Making Vadas:


1. Heat oil for deep frying.
2. Make a ping-pong ball sized round from the stuffing. 
3. Dip the ball into the coating batter and deep fry in hot oil. 
4. Take out on a paper towel.


Ingredients for Green chutney:


9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece ginger (optional)
Salt


Method:


1. Grind all to a smooth paste. 
2. Do not make too watery.


Ingredients for Red chutney:


1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt


Method:


1. Dry roast coconut and tamarind till it turns slightly brownish. 
2. Grind together with all other ingredients. 
3. This is dry powder, so do not add water.
4. It can be stored in air tight containers for about a month.


Making Vada Pav:


1. Take a Pav , Cut open the rolls horizontally, taking care one end is still connected.
2. Apply chutneys to pav as desired.
3. Slightly press the vada to flatten it.
4. Keep it on one half of the pav and cover with other half. Slightly press down.
5. Serve hot with Green Chili.

" Zunka Bhakar "

" Zunka Bhakari "
 By Chef Prashant Adsule.


Zunka-Bhakar is a very popular and yummy regional dish from Maharashtra. It is also very easy to prepare with preparation time of around half an hour!!! So what are you waiting for ? Try the recipe at home, if you have not tried it before!!!


Ingredients-Zunka:


• 1 cup Besan (Spilt Gram Flour)
• 2 stalks chopped Spring onion greens
• 3 chopped Onions
• 6 chopped Spring onions
• 1 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 2 tsp Red Chili Powder
• 3 chopped fresh coriander leaves
• A generous pinch Asafoetida
• 3 tbsp Oil
• Salt to taste


Ingredients-Bhakari:


• 3 cups Jowar/Bajra Flour
• 1 tsp salt
• Water to knead


Method of Zunka:


1. Roast the Besan lightly, stirring, until it smells fragrant, about 5 minutes on medium-low heat. Remove and keep aside.
2. Heat oil in a pan and, when it turns hot, add the mustard seeds and let them splutter a little.
3. Add the asafoatida and the onions, sautéing them till they turn a golden brown, add the spring onions too and sauté them too.
4. Add the besan, salt, the turmeric and the red chili powder and mix them all well. 
5. Turn it to medium heat, add two cups of water and let it cook for about five minutes. 
6. Add the spring onion greens and cook for another few minutes.


Method of Bhakari:


1. Mix the flour and salt in a bowl. Add water, a little at a time, kneading the flour until the dough comes together in a ball.
2. Prick the dough into equal parts and roll them into flat pancakes. 
3. Cook them on a girdle till done evenly on each side.
4. Serve hot Zunaka and Bhakar both hot!!! 


Note:

You can make the dish yummier by garnishing it with raw green chillies or chutney made of green chillies and raw onion. You can serve it along with pot curd to enhance the experience!

" Garlic Bread "

" Garlic Bread "
By Chef Prashant Adsule.

Garlic Bread brings this awesome warm feeling of flavor and Italian food. An Italian meal just can’t be complete this wonderful, flavorful and so easy to make addition. Enjoy our favorite part…Garlic Bread!

Ingredients:

Bread/bun - 2-3 scliced
Butter - 3tsp
Garlic grates - 1 tps
Garlic powder - 1/2 tsp
Salt - as per taste
Basil powder - 1 tsp
Coriander leaves -finely chopped
Pepper powder - 1/2 tsp
Paprika powder

Method:

1. Take the bun and slice it slantly
2. Mix butter, salt,pepper,basil,garlic grates/minced,garlic powder for extra garlic flavour.
3. Butter up all the slices and then garnish with paprika and coriander leaves.
4. Now place them over a cookie sheet and pop it in the oven for about 5-8 min at about 200 degree.
5. Serve hot with coffee or soup

" Delicious Akshaya Trithiya Recipes- Kaju Katri "

" Delicious Akshaya Trithiya Recipes- Kaju Katri "
 By Chef Prashant Adsule.


Akshaya Trithiya falls on the third day of the bright half of Vaishakh month. In Sanskrit, the word 'Akshaya' means that which does not diminish. It is believed that initiations made or valuables bought on this day are considered to bring success or good fortune. Akshaya Trithiya is also known as Akha Teej. The festival is celebrated with much fervour in India, especially in the North. People worship Godess Lakshmi and Lord Kubera and offer the following dish in prayer:


Servings : 2
Time Taken : 15-30 mins


Ingredients: 


2 cups - kaju powder (cashew nut)
1/2 cup - sugar
1/2 cup - Milk or Water


Method:


1. Add milk or water to the sugar. Put for boiling.
2. When the sugar melts, add kaju powder. Keep stirring on a low flame.
3. When bubbles start emanating from the bottom and when the mixture tends to flow out of the vessel, put off the heat.
4. Allow it to cool a little. Roll the mixture between two polyethylene sheets into a 1/2" thick roti.
5. Remove the upper sheet and allow the roti to cool.
6. Cut into pieces of desired shape and size.

‎" Spicy Chicken Balls "

‎
" Spicy Chicken Balls "
By Chef Prashant Adsule.

Recipe is a very simple and easy recipe prepared in a very less time. Minced chicken ball is a protein rich diet with some basic spices and one of the best starter dish. Minced mutton ball is available in most of the restaurants and hotels serving non-vegetarian food in Pune and also other states of India. Minced chicken ball recipe is same as minced button ball except the mutton chicken is used. Minced chicken ball goes well as a side dish with rice, biryani and a curry can be prepared with this miced chicken balls. Kids will love this deep fried minced chicken balls as it is free from bone and mildly spiced. Try this easy minced chicken ball recipe and Enjoy Cooking!!!


Ingredients:

Minced Chicken 200 gms
Onion 75 gms
Coconut 30 gms
Green chillies 1 no
Ginger garlic paste 2 tsp
Fennel 1 tsp
Cloves 1 no
Cardamom 1 no
Cinnamon stick 1 no(1 inch)
Roasted gram(pori kadalai) 4 tsp
Salt to taste
Oil for deep frying

Method:

1. Grind everything except chicken into a little coarse paste adding less amount of water in a mixer grinder.
2. Add minced chicken and further grind into a thick paste like a dough.
3. Make equal size small balls.
4. Heat oil in a thick bottomed kadai. Fry the minced chicken balls in a medium fire till brown in colour.
5. Serve hot with ketchup or Green chutney.

" Oven roasted potatoes with Chili sauce "

" Oven roasted potatoes with Chili sauce "
 By Chef Prashant Adsule.

A favorite next to your burgers, Oven roasted potatoes are a crowd-pleasing dish. Ditch the fried portion of the preparations and bake them instead! Try something a little more out-of-the-ordinary by making a homemade savory dip instead of ketchup to go with your Oven roasted potatoes: roasted red pepper herb dipping sauce.

Recipe type: Main Dish 
Number of serving: 3 -4
Preparation time: 8-10 Minute(s) 
Cook time: 20-25 Minute(s)


Ingredients:


1 Kg. potato
1/2 cup Sweet Chili Sauce OR Hot Chili Sauce
1/4 cup Olive oil
Large Spoon Pomegranate core
1/2 Tblsp salt
1/2 Tblsp white pepper
Large spoon chicken Spices
A large spoon Paprika or Red Chili Pwd.
One small spoon curry Pwd.


Method:
1. Wash potatoes and cut into large pieces as in the picture. 
2. In a bowl put the salt and all spices and The Core of Pomegranate and sweet OR hot chili sauce. 
3. Add to the mixture of corn oil . 
4. Add all mixtures to the potatoes and mix well. 
5. Then Finally enter into the oven at 180 for degree for 20 to 25 minutes.
6. Serve Hot with Chili Sauce.

" Pan Fried Catfish "

" Pan Fried Catfish "
 By Chef Prashant Adsule.


Farm-raised catfish is a mild-flavored non-oily freshwater whitefish that doesn’t have any scales. The skin is more like that of an eel, being thick and slippery. Although you could grill, bake, or steam catfish, I believe the best way to cook catfish is to season the fillets, dredge in cornmeal and flour, and then pan fry them.


Ingredients:-


4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish
1 teaspoon creole seasoning:-
[ 2 1/2 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried thyme ]


Method:-


1. Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. 
2. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
3. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3-4 minutes on each side, or until the fish flakes easily when tested with a fork.
4. Transfer the fillets to a serving platter and keep warm.
5. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

" Aamras Puri "

" Aamras Puri "
 By Chef Prashant Adsule.


         Summer in India is never complete without the preparation of this gorgeous and tasty mango delicacy. This smooth comforting dessert is not only delicious but extremely easy to prepare. All it takes is a few minutes of your time and very few ingredients and Voila! A scrumptious dessert is created.
         It is sheer bliss to bite into the crispy puris which is dippedin the smooth mango pulp. This dessert is best if it is not too rich so as to not to overpower the flavour of the mango and allow the natural taste of the sweet fruit  to come through. So if you are one of those who like me is celebrating in Summer, I suggest that you give this recipe a try. You never know you might have another dessert to consider for the festivities.


Ingredients:


For the Puri:-
Whole wheat flour- 1-1/2 cup
Salt- 1/4tsp
Water- about half cup or as required
Oil to deep fry


For the sweet mango sauce:-
Mangoes- 3 med sized, peeled and chopped
Sugar- 6 tbsp
Milk- 1/4 cup
Cardamom powder- 1/4tsp
Saffron- 8-10 strands, lightly roasted and powdered (optional)


Method For the Puri:-


1. Mix the salt and flour in a bowl and add water gradually. Mix well until a soft pliable dough is formed.Cover and allow the dough to rest for 10min.
2. Divide the dough into 10-12 equal portions and roll each portion into a disc of 5-6 inches in diameter.
3. Heat oil in a wok and drop the rolled dough into the oil.
4. While the puri is slowly raising to the surface make sure to keep ladling hot oil on the surface. This helps the puri to puff up.
5. Repeat the same procedure with the remaining dough.


Method For the Mango sauce:-


1. In a blender, mix the mango pieces and the milk and blend.
2. Add the sugar, cardamom powder, saffron, and blend again.
3. Pour the mango pulp into individual bowls and serve with hot puris.


Notes:


The quantity of the sugar used largely depends on the sweetness of the mangoes. Increase the sugar if the mangoes are sour and decrease if they are sweet.

" Cheese Chili Toast "

" Cheese Chili Toast "
 By Chef Prashant Adsule.


          The Sandwich I have chosen today is Cheese Chili Toast Recipe – Easy Grilled Cheese Chili Toast , which is ideal on today's with a cup of Hot Tea/ Coffee besides your balcony. Its simple and easy to make even beginners can make it without being hassled.
          Toast  have been my favorite since childhood and will always be lol.  Its one of my most loved dish and I just eat with great passion. In my college days I used to binge upon lots of Cheese Chili Toast.
          There are various types of sandwiches one can make and are available in the market. You can prepare en number of sandwiches with your favorite veggies and stuffing's.
        
Ingredients :


Bread slices - 12

Cheese cubes - 3
Pasteurised butter - 100 gms
Green chillies - 3
Salt - Little
Pepper powder - 1/2 tsp
Chopped coriander leaves - 1 tbsp


Method :


1.  Apply little butter to bread slices.
2.  Chop green chillies into thin round pieces.
3.  Grate cheese using a fine cheese grater.
4.  Mix all the other ingredients together, for filling except bread.
5.  Keep little of the filling in between two slices of bread.
6.  Press and toast using a sandwich toaster. (Both sides till brown)
7.  Serve with ketchup or mint chutney.

" Masala Pav "

" Masala Pav "
By Chef Prashant Adsule.

A masaledar combination of onion, tomato, green pepper and spread of Pav or bread and then lightly roasted on skillet to let all flavors get incorporated in bread. Tastes just awesome.

Prep time: 5 mins
Cooking time: 10 mins
Serves: 2 people

Ingredients:
2 bun bread or bread slices
1 tbsp butter
2-3 curry leaves
1 tsp cumin seeds 
1 onion, finely chopped,
1 tsp grated garlic
1 capsicum, finely chopped 
1 tomato, finely chopped
1/2 tsp turmeric powder 
1 tsp red chilli powder
1 tsp pavbhaji masala
salt to taste
coriander, for garnishing

Method:
1. Heat butter in a pan on medium flame. When the butter melts, add neem leaves and cumin seeds and cook for 1 min.
2. Now add grated garlic, onions and saute the onions till they become little brown.
3. When the onions are cooked, add capsicum and cook till capsicum becomes little soft, then add tomatoes, salt, turmeric powder, red chilli powder and pavbhaji masala and cook till the tomatoes become soft and they start leaving water.
4. When the butter starts coming up, sprinkle coriander, mix it properly and switch off the gas.
5. At the time of serving, cut the bread into small pieces. Heat the gravy once again and put the bread pieces in the gravy. Mix them properly, garnish with some coriander and little butter and serve immediately.

Tips:
1. You can prepare this gravy in advance and when the guests come, just heat it once and add the bread pieces.
2. Don’t add the bread pieces from first because it will become too soft and will absorb all the gravy.
3. You can also roast the bread in little butter and then add it to the gravy. This also gives a very good taste.

" Blue Berry Smoothie "

" Blue Berry Smoothie "
 By Chef Prashant Adsule.


Ingredients:


2 cups fresh or slightly thawed frozen blueberries
1 (8 ounces) container low fat vanilla yogurt
1 (6 ounces) cups milk
1 (12 ounces) can pineapple juice
3 tablespoons honey
12 to 16 ice cubes


Method:


1. Place all ingredients, except the ice cubes, into container of electric blender and blend on high until smooth.
2. With blender running, add 2 to 3 ice cubes at a time through the center opening in the lid until all ice cubes have been added.
3. Blend until smooth, Serve immediately.